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00:REM:Restore Rice Pudding
by Judy McIntosh
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10: 2 cups milk
20: 1/2 cup rice
30: 1/2 cup raisin
40: 1/4 cup butter
50: 3 eggs
60: 2 cups milk
70: 1/2 cup sugar
80: 1 teaspoon vanilla
90: 1/2 teaspoon salt
100: 1/2 teaspoon nutmeg
110: READ: In a heavy saucepan, bring 2 cups of milk,
uncooked rice, and raisins to a boil.
120: READ: Reduce heat.
130: READ: Cover and cook over very low heat about 15
minutes.
140: READ: Remove from heat.
150: READ: Stir in butter till melted.
160: READ: In a mixing bowl stir together eggs2 cups of
milk, sugar, vanilla and salt.
170: READ: Gradually stir in rice mixture.
180: READ: Pour into a baking dish.
190: READ: Bake at 325 for 30 minutes.
200: READ: Stir well; Sprinkle top with nutmeg.
210: READ: Bake additional 20 minutes or untila knife
inserted near center comes out clean.
220: REM: Serve warm or chilled.
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